This strawberry rhubarb pie combines juicy strawberries, tart rhubarb, and a homemade flaky all-butter pie crust for a classic spring and summer dessert. The filling bakes up thick and jammy, so every slice holds its shape beautifully. As always, letting the pie cool completely before slicing is non-negotiable for a thick, set filling.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more success tips, including an optional stovetop step that helps guarantee a thick pie filling.
Sweet strawberries and tart rhubarb are the ultimate spring pie duo, and this updated strawberry rhubarb pie recipe gets the balance just right. With a flaky all-butter pie crust and a thick, jammy filling that slices beautifully, this is the kind of classic fruit pie that’s worth the wait.
The filling uses strawberries, rhubarb, a touch of orange juice, and just enough cornstarch to keep the pie from turning soupy, which is a common issue with strawberry rhubarb pie. If you’ve ever had a strawberry rhubarb pie turn into a runny mess when you slice it, follow this recipe to prevent that from ever happening again.
Why You’ll Love This Strawberry Rhubarb Pie
- Perfectly balanced sweet-tart flavor from fresh strawberries and rhubarb
- Thick, jammy filling that slices easily
- Flaky, buttery homemade pie crust
- A wonderful make-ahead spring or summer dessert
Start With the Pie Crust
A sturdy, flaky pie crust is essential for holding the juicy filling. I like to use my all-butter pie crust, which makes enough for both a bottom and a top crust. You could also use this flaky pie crust instead, which uses a mix of butter and shortening.
Start the dough ahead of time because it needs to chill for at least 2 hours before rolling out.
Don’t want to mess with pie crust? If you have a copy of Sally’s Baking 101, see page 164 for a Simple Strawberry Rhubarb Crumble!
Ingredients That Make This Pie Work
- Fresh Rhubarb: Look for firm, crisp stalks with a deep pink or red color. Slice the rhubarb into uniform 1/2-inch pieces so it softens evenly while baking.
- Fresh Strawberries: Use ripe, flavorful strawberries and chop them into small chunks. Since strawberries release more liquid than rhubarb, I use slightly more rhubarb than strawberries for the best filling consistency.
- Sugar: I use both white and brown sugar here, for some flavor depth as well as sweetening that tart rhubarb.
- Cornstarch: Our thickening agent—absolutely essential.
- Salt: To enhance and balance all the flavors.
- Orange Juice: A splash of orange juice brightens everything up and makes the flavors pop.
- Vanilla: Vanilla adds warmth and depth. It’s a great pairing in this strawberry vanilla crisp, too.
- Butter: Dot the pie filling with small cubes of cold butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface.
How to Prevent a Runny Strawberry Rhubarb Pie Filling
One of the biggest challenges with homemade strawberry rhubarb pie is excess liquid. Strawberries release a lot of juice while baking, which can lead to a runny filling. This recipe uses cornstarch to help thicken the liquid as the pie bakes, creating a filling that’s juicy but sliceable.
After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the fruit.
When you’re ready to assemble your pie, if you notice a lot of juice has pooled at the bottom of the bowl with the filling, it could be that your berries were extra ripe or you prepped the filling in advance and it sat for a while. If that happens, use a slotted spoon to transfer the fruit to the pie crust, but don’t discard the juice—it’s where a lot of the cornstarch ends up, and we need it!
Instead, pour the juice from the bowl into a small saucepan. You may only have a few Tablespoons, but that juice is packed with flavor and cornstarch, so don’t waste it. Reduce the juices in a saucepan over medium-low heat, just for a few minutes until it thickens into a syrupy consistency, then let it slightly cool for about 5 minutes before pouring over the filling in the pie. Gently stir it into the filling as best you can.
This optional pre-cooking step helps activate the cornstarch before the pie goes into the oven, giving you extra insurance that the filling will thicken properly. I use this same method in my cherry pie and blueberry peach pie, and it ensures those juicy fruit fillings set up nicely.
After a few minutes on the stove, the juices will thicken quickly into a jammy, syrup-like consistency. Pour the thickened juices over the pie filling, then gently stir and toss to distribute them throughout the filling:
Lattice Pie Crust
Now it’s time to add the top crust. A lattice topping not only looks beautiful, it also allows steam to escape so the filling can thicken properly. If you’re new to working with pie dough or need a little refresher, check out my tutorial on how to lattice pie crust.
You could even skip the top crust and use the crumble topping from our blueberry crumble pie. Lots of options!
Don’t Forget the Finishing Touches
These are quick and easy steps that make a world of difference, believe me!
- Butter: Dot the filling with small cubes of butter before adding the top crust. This adds richness, helps create a more cohesive jammy filling, and even helps prevent bubbles from forming on the filling’s surface. We do the same thing when we make peach pie.
- Crimp or flute the edges: Once your lattice is assembled, you’ll want to crimp or flute the pie crust to finish it off. I fluted the pie crust in these photos.
- Egg wash: An egg wash is simply an egg mixed with milk (or water) and you use it pretty much whenever you’re baking pie dough… as well as other shaped dough, such as stromboli, homemade bagels, brioche, choux pastry, croissants, etc. Egg wash helps develop that beautiful golden sheen. Without it, the baked dough looks dull and lackluster.
- Coarse sugar: This is optional, but I love finishing sweet pies with coarse sugar because it adds a little crunch and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both of which can be found in the baking aisle of major grocery stores or online.
Now your pie is ready to bake! I recommend placing a baking sheet (lined with parchment for easy cleanup) on the rack below the pie, to catch any juices that may bubble over.
Start the Pie at a High Oven Temperature
Why do some pie recipes call for an initially hot oven temperature that you eventually lower? Baking this pie at 400°F (204°C) for 20 minutes helps set the pie crust shape, and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce the oven temperature down to 350°F (177°C) to continue baking the pie. We use this same trick when we make blueberry pie and triple berry pie.
How to Tell When Your Pie Is Done
The pie is done when the filling is bubbling up through the lattice and around the edges of the pie. For a more accurate test of doneness, check the pie with an instant-read thermometer; the internal temperature should reach at least 200–212°F (just about 100°C).
This might be the hardest part: you have to let it cool for several hours. During this time, the filling thickens and fully sets. If you cut into it too soon, it will be runny—no matter how well you baked it.
Success Tips for the Best Strawberry Rhubarb Pie
- Pre-cook the filling juices on the stove to activate the cornstarch and reduce the liquid.
- Don’t shorten the long cooling time because the filling needs several hours to fully set.
- Bake the pie over a baking sheet to catch any bubbling-over juices.
- Start baking at a high temperature, then reduce the oven temperature and add a pie crust shield.
If you’re lucky enough to snag a slice of this pie during rhubarb’s short season, you’ll know why it tastes extra special. Rhubarb’s entire life goal is to end up in this dessert. Bake it while you can get it!
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Strawberry Rhubarb Pie
- Prep Time: 3 hours
- Cook Time: 70 minutes
- Total Time: 7 hours
- Yield: 1 pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This strawberry rhubarb pie combines sweet strawberries, tart rhubarb, and a flaky buttery pie crust with a thick, jammy filling that slices beautifully. Includes plenty of success tips to help prevent a runny pie filling.
Ingredients
- All Butter Pie Crust or Homemade Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
- 2 and 1/2 cups (about 380g) chopped fresh strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15g/ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
- optional: coarse sparkling sugar, for topping
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla together until thoroughly combined. Set aside.
- Roll out the chilled pie dough: On a floured work surface, roll out 1 disc of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to transfer the filling into the crust. If you have leftover juices in the bottom of the bowl, reserve them for the next step. Refrigerate the pie, uncovered, as you reduce the juice in the next step.
- Optional—reduce the juices: If your pie filling sat for awhile or if your strawberries are particularly juicy, a lot of liquid may pool at the bottom of the bowl. Pour the leftover liquid into a small saucepan. Cook over medium-low heat, stirring constantly, until the juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over the filling in the pie crust. Do your best to gently toss together with the fruit. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips about 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. See this post on How to Lattice Pie Crust for help with this step. Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears or a small paring knife to trim off excess dough. Flute or crimp the pie crust edges.
- Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.
- Preheat oven to 400°F (204°C).
- Place the pie on the center oven rack, and place a baking sheet (lined with parchment paper for easy cleanup) on the rack beneath it, to catch any bubbling-over juices. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 350°F (177°C), add a pie crust shield, and bake for an additional 50 minutes or until the top crust is golden brown and the filling juices are bubbling around the edges and/or through the lattice. For a more accurate test of doneness, check the internal temperature with an instant-read thermometer; it should reach at least 200–212°F (around 100°C).
- Remove pie from the oven and place on a cooling rack. Cool for at least 5-6 hours before slicing and serving. The filling will be too juicy if the pie is still warm when you slice it.
- Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance. After the pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Small Saucepan | Pastry Wheel or Pizza Cutter | Pastry Brush | Coarse Sparkling Sugar | Baking Sheet | Pie Crust Shield | Instant-Read Thermometer | Cooling Rack
- DIY Pie Crust Shield: You can make your own disposable pie crust shield from a piece of aluminum foil. Fold a 12-inch square of foil in half, and cut a half-circle in the center of the folded edge. When unfolded, you’ll have a foil square with a circle cut out of the center. Place it over the pie and carefully tuck the edges down around the crust.
- Pie Dish: I strongly recommend baking this pie in a glass pie dish so you can easily monitor the bottom crust’s browning. Glass pie dishes also bake pie crusts more evenly than ceramic dishes.
- Use Fresh, Not Frozen: I strongly recommend fresh strawberries and fresh rhubarb in this pie. Frozen fruit releases too much excess liquid and can lead to a soupy filling.
- Why Are We Reducing the Liquid on the Stove? If your fruit is especially ripe or juicy, don’t skip the optional stovetop reduction step (step 4). It helps activate the cornstarch and guarantees a thicker filling.
Reader Comments and Reviews
DELICOUS PIE! So easy to make, even though pies used to be intimidating for me. Now, how do I make this vegan?
Hi Lilly, so happy to hear that you loved this pie! We aren’t expert vegan bakers, but let us know if you try anything!
First ever pie and it went great! At first I was intimidated by the idea of making a pie, but it was so easy! made this twice now! My sister is requesting it for her birthday.
I do a different pie crust (because each to their own). But this pie is the bomb. I think I’ll have it for breakfast too. #sallysbakingaddition
Rhubarb is very difficult to find in Israel, but once I put my hand on it this was the first recipe I tried!
very easy to follow, and the outcome turned out amazing.
thanks!
This pie was delicious. Everyone loved it!
Best strawberry rhubarb pie EVERRRRR!!!!!! THANK YOU
I used canned raspberry filling with the rhubarb…so good
I was hoping to make this for Thanksgiving but can’t find rhubarb, fresh or frozen. Any suggestions for the rhubarb? I’ve read cranberries or tart apples. What do you think?
You can definitely replace with the same amount of another fruit or simply use more strawberries. Happy baking!
My first strawberry rhubard pie ever and it was sooooooo good. Great recipe! Can’t wait for next season for fresh ingedients to make this one again!
Very good recipe. Easy to follow and delicious outcome!
I made 6 mini pies following your recipe! So yummy
Thank you!
I always stew my rhubarb when I harvest it and then freeze it in one cup portions. Do you know how much stewed rhubarb is equal to three cups fresh?
Love your carrot and lemon cake recipes, even the chocolate chip cookies and banana bread but this … I feel betrayed! Perhaps most of the sweetness settles in the liquid mix you’re spooning your filling from but, this was the most bitter pie I’ve ever tasted. One bite and my husband had to stop me from tossing the whole thing out. We’ve had rhubarb pie before and were pleasantly surprised; unfortunately this time around, it wasn’t a good surprise.
Should I wait for the pie to cool before freezing ??
Hi Sally- For best results, let the pie cool to room temperature before freezing it.
I want to make this for my fiancé’s birthday however he wants pure rhubarb, no strawberry. How should I doctor the recipe?
Is there a way to make the pie filling pureed? I have terrible texture problems and my husband would love me to make this
Hi Charity! I wouldn’t recommend pureeing this filling– it will be very liquidy and may not set up properly.
I just made this pie using frozen rhubarb and store bought frozen sliced strawberries. I had no choice since rhubarb season is over. I mixed the frozen berries & rhubarb with the filling ingredients. It was very watery so I dumped it all in a large fry pan. I cooked it on low until some of the water evaporated. I let it cool while I rolled out the crust. I had to cook it 10 minutes longer. It is the best rhubarb pie I ever made!!
Hi, really excited to bake this, just wondering, once the filling has set, can you reheat the pie briefly to serve it warm? Or is it better to eat cooled…!?
Thanks, Emily
Yes, you can reheat it and serve it warm. Enjoy!
Since I’m gluten free I want to attempt this with a store bought GF crust. The instructions have me pre baking the crust I think? (not a pie baker here, lol) just wondering how I should go about this with a store bought crust. I know it wont be as delicious as yours but gotta take what I can get being GF. Should I unfreeze the crust as it is then follow your directions? Their directions say to thaw crust for 10-20 min, then bake for 10-14…Not sure what to do.
Hi Kristi, We haven’t tested this pie with a store bought crust. I wonder if their pre baking instructions are for use with a no-bake pie? But either way, I recommend thawing it following the package directions (just until not frozen but still cold) and then filling it and baking. Let us know how it turns out!
Absolutely amazing pie!! Followed recipes for both pie and crust and it was perfection. (Probably the prettiest pie ever made too). I did bake the pie and let it set overnight before serving and I think that is probably the best route. Flavors always taste better after they set.
Thanks again for this recipe, it’s definitely a keeper! ❤️
You are my hero! Seriously, if I knew you, I would find you and hug you. Covid be damned. I have never been able to make pie crust. I mean, I can bake like crazy, bread, cookies, cakes, eclairs, English muffins… yet pie crust eluded me. But the pile of rhubarb in the store this morning called to me. I was determined to try again. I used your recipe and now have an actual pie in the oven!! Hallelujah!!
Hey Sally – I made this pie along with your crust recipe. The crust turned out fantastic, perfectly flaky and moist (used the vodka trick!). However, the filling itself was almost too dry, and the rhubarb was still crunchy after baking. I cut it into inch long strips but it was quite thick, so maybe I should have cut it thinner/shorter? I’m wondering if I had had more liquid in the pie if it would have cooked through better. Perhaps I spooned out TOO much of the sugary liquid. Any suggestions welcome; I’d love to give it another go.
Hi Jennifer, I’m so glad you tried this pie and enjoyed the pie crust recipe. Slicing the rhubarb into smaller pieces will definitely help it cook a little faster.
I followed the recipe exactly, but unfortunately my pie came out waaay too tart. Maybe my rhubarb was unusually tart?? I might try it again, but with more sugar next time.
I did not like this pie at all. As a few others have mentioned, the crust was far too salty. The crust texture was ok. I made the lattice topping which looks really great when the pie comes out, but is messy when you cut into it. The pie was not sweet enough either.
How would I do use this filling for mini muffin tin pies?
Hi Breanna, If using a 12-count standard muffin pan you can cut the pie dough into 3 or 3.5 inch circles, press into the muffin pan and spoon the filling into each. I’m unsure of the bake time needed.
It was my first time making my own pie crust and it was perfect. Sally’s baking addiction is my go to website for all my baking questions and recipes. Her directions are so easy to follow and very descriptive and I love that she adds videos to some as well. I went from having no confidence with my baking to actually really enjoying it. Thank you
This recipe for both pie and crust is so good I’ve made it twice in 3 days because it went so quick! The pie crust is perfect and flaky, and the filling is the perfect combination of tart and sweet. Second time around I wanted to use up the rest of my freshly picked strawberries so I just adjusted the ratio accordingly and it still turned out perfect. Sooo good!
Hi Sally. So I forgot the butter and didn’t have orange juice. I know butter makes everything better but I don’t know how this could’ve been any better. Perfect amount of sugar! It was wonderful!thank you once again!
Picked a random recipe and made this tonight. Good grief! Best pie recipe I’ve made. My old recipe is history. I will use this from now on. Ridiculously good!
I made two pies. Can I bake them at the same time?
Thanks!
Hi Ashley, You can, just rotate them half way through the bake time and don’t be surprised if they take an extra few minutes in the oven.
should I let the mixture strain out befor I put it in a shell the rhubarb is frozen but not the strawberries looks really wet